Chicken with oranges and red onions

Posted on May 16, 2013 by PinkPolkaDotFood — 7 Comments ↓

Although I love living in Cape Town, I do not like the grey winter days! One advantage of these days is that I have an excuse to do or buy something to brighten my day. To brighten the grey days I mostly buy a colourful bundle of flowers. Every now and then I try and cook something colourful.

I made this Chicken with oranges and red onions on a very grey day. It was beautiful, but unfortunately it was too late to take pictures of the dish, so I had to do it the next day with a few pieces that was left.

Do try this dish to bring a bit of colour to a grey day!

Chicken with oranges and red onions

By: Pink Polka Dot Food

Recipe Type: Mains

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hour 5 mins

Serves: 6

A recipe for a colourful chicken dish with oranges and red onions

Ingredients

125ml fresh orange juice
30ml olive oil
80ml honey
10ml ground cumin
5ml turmeric
10ml ground coriander
3 cloves of garlic, crushed
6 chicken thighs
6 chicken drumsticks
Salt and black pepper
2 oranges quartered
2 red onions quartered
Fresh coriander leaves

Instructions

Mix the orange juice, olive oil, honey, cumin, turmeric, coriander and garlic together.
Season the chicken pieces with the salt and pepper and place in an ovenproof dish.
Pour the orange juice mixture over and marinade, covered, for an hour in the fridge.
Pre-heat the oven to 180⁰C.
Add the orange and red onion quarters to the chicken and bake in the pre-heated oven for 50 minutes or until the chicken are fully cooked.
Scatter some fresh coriander leaves over and serve warm with couscous or rice.

Mexican Mince soup with Tacos

Posted on May 15, 2013 by PinkPolkaDotFood — 10 Comments ↓

We are having the most amazing autumn in Cape Town. The days are quite hot, but evenings are cold. This means we can still go for long walks on the beach, before sunset. Once the sun has set, we can eat really heart warming winter food.

My family loves tacos and Mexican food, so I have decided to make this soup and serve it with taco shells. You can feed a large crowd with this soup and even more if you add some guacamole!

The soup is quick and easy to prepare and budget friendly. The tacos are quite expensive to buy, so I will soon share a recipe for homemade tacos with you!

Mexican Mince soup with Tacos

By: Pink Polka Dot Food

Recipe Type: Soup

Cuisine: Mexican

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8

A recipe for a spicy mince soup served with tacos

Ingredients

800g lean beef mince
30ml olive oil
30ml butter
1 large onion, diced
60ml crushed red chillies
15ml cumin powder
15ml chilli powder
2 x 410g tins of peeled tomatoes
800ml beef stock
salt to taste
250ml grated cheddar cheese
fresh coriander
tortilla chips / taco shells

Instructions

Heat the olive oil and butter in a large pot and fry the mince until browned.
Add the onions and chillies and sauté until the onions are tender.
Add the cumin and chilli powder and stir fry for 2 minutes.
Add the tinned tomatoes and beef stock and season with salt. Bring to a boil and simmer for 30 minutes.
Spoon into soup bowls and top with grated cheddar and fresh coriander leaves. Serve with tacos on the side.

Tagged with: autumn food, hearty food, Mexican, Mexican mince, Mexican mince soup with tacos, mince, mince soup, pinkpolkadot, soup, tacos
Posted in Beef, Family, Meat, One-Pot Meal, Soup, Supper

In my kitchen in May 2013

Posted on May 14, 2013 by PinkPolkaDotFood — 9 Comments ↓

I cannot believe that it is the middle of May, already! I took photos and wrote this blog post at the end of April and I was going to post this on the 1^st of May, but then life happened, and I did not have time to do it!! Well, better late than never!

I enjoy seeing what other bloggers have in their kitchens! So come-on and show me what you have in your kitchen, this month! If you do, please mention Celia of the blog Fig jam and Lime cordial and leave a message on her blog.

This month I have my favourite olive oil (bought at The Taste of Cape Town) from Greenleaf. (I first tasted this at The Food Bloggers Indaba).

Another wonderful thing I have bought at The Taste of Cape Town (also first tasted at The Food Bloggers Indaba) is Falksalt with garlic. My whole family fell in love with this! I also bought their Black salt! (……and it is available at Pick and Pay!)

One of my favourite fruits! Figs!

As always South African magazines for May:

A variety of cheeses, bought at The SA Cheese festival!

Four of my most favourite pestos from Pesto Princess!

Tagged with: cheeses, Falksalt, Fig jam and lime cordial, Figs, Food Bloggers Indaba, greenleaf olive oil, In my kitchen, In my kitchen in May 2013, Pesto Princess, pinkpolkadot, SA magazines, Taste of Cape Town, The Cheese festival
Posted in Festivals and Markets, In my kitchen

The weekly menu

Posted on May 5, 2013 by PinkPolkaDotFood — 4 Comments ↓

It is Sunday and time for the weekly menu! If you find anything on this week’s menu that you do not like, simply replace it with a dish from one of the previous weekly menus.

I am also including a shopping list to make it very easy for you to prepare delicious meals every day of this coming week!

Monday

Vegetable stir fry with a creamy dressing

Tuesday

Spicy chicken with olives served with couscous

Wednesday

Herby seafood and tomato soup with crusty bread rolls

Thursday

Spaghetti bolognese with tomato, cucumber and green salad

Friday

Honey and mustard pork chops with baby marrow chips

Saturday

Coq au vin with mashed potatoes

Sunday

Leg of lamb cooked in muscadel with sweet peppers, roasted potatoes and sweet baby carrots

Dessert of the week

Apricot jam pudding

Something to spoil your family with

Chocolate biscuits (for Mother’s day)

Shopping List

I am not including general ingredients like salt, pepper, oil, cake flour, milk, bread, sugar, eggs and butter to the Shopping List.

Make sure you have:

· Olive Oil

· Fish or chicken stock

· Vegetable stock

· Cake flour

· Butter

· Sunflower oil

· Eggs

· Bicarbonate of soda

· Castor sugar

· Vanilla essence

Meat

· 500g white fish

· 250g calamari steaks

· 12 prawns

· 18 half shell mussels

· 8 chicken thighs

· 12 chicken pieces (6 thighs and 6 drumsticks)

· 250g bacon

· 800g beef mince

· 6 pork chops

· 1 x 1.2kg leg of lamb

Dairy

· Feta cheese

· 250g smooth plain creamed cottage cheese

· 2 x 250ml cream

Herbs and Spices

· Dry oreganum

· Cumin

· Paprika

· Bay leaves

· Nutmeg

· Driy chilli flakes

Other:

· Bread rolls

· Mayonaise

· 60g walnuts

· 3 x 410g tinned tomatoes

· Green pitted olives

· Couscous

· Dry white wine

· Spaghetti

· Tomato paste

· Honey

· Whole-grain mustard

· Soya sauce

· Dijon mustard

· Muscadel wine

· Apricot jam

· Ideal milk

· Cocao

· Nutella or 200g milk chocolate

Fruit and Vegetables:

· Cauliflower

· Brocolli

· Mange tout

· Baby corn

· Carrots

· Baby marrows

· 2 x 250g Mushrooms

· Baby onions

· Salad leaves

· Garlic

· Onions

· Leeks

· Potatoes

· Lemons

· fresh dill

· resh thyme

· fresh oreganum

· fresh parsley

· fresh basil

· fresh ginger root

· fresh coriander leaves

· tomatoes

· cucumber

· celery sticks

· fresh rosemay

· baby carrots

· 4 red peppers

· 4 yellow peppers

Tagged with: apricot jam pudding, beef, beef mince, biscuits, chicken, chocolate biscuits, cookies, Coq au vin, Creamy dressing, dessert, herby tomato and seafood soup, Lamb, Leg of Lamb cooked in muscadel, mains, Meat, menu and shopping list, menu for a week, mince, pasta, pinkpolkadotfood, Pork, pork chops, Pudding, seafood, shopping list, soup, Spaghetti bolognese, Spicy chicken with olives, supper, The weeklu menu, treats, Vegetable stir fry with creamy dressing, vegetables, Vegetarian
Posted in Baking, Beef, Biscuits, Chicken, Desert, Lamb, Meat, Meatless Mondays, Pasta, Pork, Poultry, Sauces, Seafood, Soup, Supper, Weekly menu

Leg of lamb cooked in muscadel, served with sweet peppers

Posted on May 5, 2013 by PinkPolkaDotFood — 2 Comments ↓

This is a re-post. The original recipe can be found here!

Leg of lamb cooked in muscadel, served with sweet peppers

By: Pink Polka Dot Food

Recipe Type: Mains

Prep Time: 50 mins

Cook Time: 90 mins

Total Time: 2 hours 20 mins

Serves: 4

Leg of lamb recipe

Ingredients

1 x 1.2 kg leg of lamb
4 garlic gloves, peeled and chopped
4 sprigs of fresh Rosemary, chopped
15ml Dijon mustard
30ml Olive oil
Salt and freshly grounded pepper to taste
350ml Muscadel wine
4 red peppers, seeds removed and sliced into strips
4 yellow peppers, seeds removed and sliced into strips
45g butter, melted
200ml vegetable stock
15ml flour

Instructions

Mix the garlic, rosemary, mustard, olive oil and 100ml of the muscadel together. Season the leg of lamb with the salt and pepper and smear the muscadel mixture over the lamb and set aside to marinade for 30 minutes.
Preheat the oven to 200ºC. Place the lamb in a roasting pan, and place the sliced pepper strips around it. Pour the remaining muscadel, the melted butter and 50ml of the vegetable stock on the peppers.
Roast the meat for 1 hour and 15 minutes for rare and 1 hour and 30 minutes for medium and 1 hour and 45 minutes for well done, whilst basting the meat and peppers with the sauce from time-to-time.
Once cooked, remove the meat and peppers from the oven and set aside to rest for 15 minutes, whilst making the gravy.
Pour the remaining pan juices into a small sauce pot. Blend the flour with a little cold water, add to the pan, and stir over low heat, for about 2 minutes. Add the rest of the stock and stir constantly until the mixture boils. Cook for 5 minutes until the mixture thickened.
Serve hot.

Tagged with: Lamb, Leg of Lamb, Leg of Lamb cooked in muscadel, leg of lamb recipe, mains, Meat, pinkpolkadot, roast, served with sweet pepper, supper, sweet peppers
Posted in Lamb, Meat, Supper